Ramola's Patta Recipe

Jackie Cameron
One of the countless highlights of the meal - which comprised many interesting and tasty delights - were little, individual bread boards. They required hours of hard work and today I’m sharing two of the items on that board. It’s an irresistible chilli bites and patta recipe that Ramola Makan, the proud ambassador of Elba, taught me many years ago.
— Jackie Cameron

Ramola’s Patta

Makes: 6 rolls


  • 500ml Gram Flour/ Chickpea Flour
  • 250ml Mielie Meal (Maize Meal)
  • 125ml White Bread Flour
  • 15ml fine ORYX Salt
  • 2.5ml Turmeric Powder, freshly grated if possible  
  • 5ml Ginger Powder
  • 5ml Fresh Garlic, grated
  • 20ml Durban Masala or hot and spicy Masala 
  • 10ml Garam Masala or hot and spicy Masala 
  • 10ml Cumin Seeds
  • 15ml Desiccated Coconut
  • 10ml Fresh Coriander, chopped
  • 50ml SUNFOIL Sunflower Oil
  • 2ml Bicarbonate of Soda
  • 40ml White Sugar
  • 200ml Vinegar
  • 200ml Warm Water
  • Amadumbie Leaves or Spinach as a substitute
  • SUNFOIL Sunflower Oil, for frying 


  1. Combine all the dry ingredients and mix together. 
  2. Add the oil and crumble together. 
  3. Add the remaining ingredients and make a soft spreadable batter.
  4. Scrape and thin the veins out of the Amadumbie leaves, wash and dry.
  5. Lay the leaves flat down, shiny side down and pointed end away from you.
  6. Apply a thin layer of batter with your fingertips on the entire leaf.
  7. Fold the sides to meet in the centre.
  8. Spread some more batter over the leaves.
  9. Roll up tightly like a Swiss roll wrap in plastic leaves. 
  10. Place in a pot of boiling water to poach for 15 minutes.
  11. Allow to cool, remove the plastic, cut into slices and shallow – fry well on both sides. Drain on paper towelling and serve.